Traditional sicilian almond cookies

• Vegetarian
• Gluten free

• Produce

  • 1/2 Lemon
  • 1/2 Orange

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 2 1/8 cups Almond flavor
  • 1 5/8 cup Powdered sugar
  • 3 drops Vanilla extract, pure

• Desserts

  • 10 Maraschino cherries

Found on philosokitchen.com

Description

Ingredients

• 2 cups + 2 tbsp (200 gr) almond flavor
• 1 cup + 10 tbsp (200 gr) powdered sugar
• 3 large egg whites
• 1/2 orange
• 1/2 lemon
• 10 Maraschino cherries
• 3 drops pure vanilla extract

Directions

• PREPARE THE DOUGHFirst of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl. After that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract. Finally, mix all the ingredients with the whites of 3 large eggs lightly beaten.
• EGG WHITEWork the dough until it is compact and homogeneous, then pour it into a pastry bag provided with a large decorating tip. Place the pastry bag into the refrigerator 20 minutes.
• MAKING THE ALMOND COOKIESLine a drip pan with parchment paper. With the pastry bag, form cookies about 2 inches wide right on the parchment paper, add half Maraschino Cherry on the top of each cookie then put the drip pan in the fridge for at least 8 hours (it’s easy to prepare the almond cookies the night before for the following day!). The rest in the fridge is critical because the cookies don’t sag while cooking.
• ALMOND COOKIES INTO THE OVEN!When the almond cookies are ready to be cooked, set the oven to 350° F and bake the cookies by taking them directly from the fridge. Bake the cookies 10-15 minutes, turning the dripping pan halfway through cooking, until they are golden brown. Finally, operate the broil a few minutes, until the cookies are golden! The almond cookies should be crispy outside and soft inside.Serve the almond cookies with a good tea, coffee or a glass of Italian Marsala wine.